Getting kids to eat healthy food can be hard, but these yummy gluten-free, organic recipes will have your kiddos craving more!

NurturMe is a line of all-natural, organic, gluten-free and quick-dried fruits and veggies made for health-minded parents looking for an eco-consicous baby food option. The baby food can be mixed with milk, formula or water — and as kids get older, simply sneak it into dishes like macaroni!

Check out three recipes for your kids using some of the six available NurturMe flavors:

Scrumptious Squash Mac n’ Cheese
1) Prepare Mac & Cheese according to box instructions
2) Add 1 or 2 pouches of Scrumptious Squash and stir.
3) Add milk to achieve your desired consistency.

Crunchy Carrots Spaghetti Bolognese
1) Prepare pasta according to the box instructions.
2) Cook ground beef or ground turkey in pan, then drain.
3) Mix in one pouch of Crunchy Carrots with your favorite marinara sauce. Simmer sauce until warm. Pour over pasta and serve.

Sweet Potato Pancakes
1) Prepare pancake mix according to box instructions.
2) Add 2 pouches of Hearty Sweet Potatoes and stir. Add 2/3 cup water and stir.
3) Prepare pancakes on a hot griddle, serve warm, and top with fresh fruit slices.

More recipes on HollyBaby.com:

1. Pat And Gina Neely’s Holiday Cornbread Stuffing Will Impress Your Guests
2. There’s Nothing Boring About Bobby Flay’s Brussels Sprouts Recipe!
3. Giada De Laurentiis’ Butternut Squash Soup Is The Perfect Quick Meal During The Holidays

We found some great Memorial Day recipes and had our very own mixologist create a patriotic cocktail for the festivities!

Ladies and gents!! Check out these awesome ideas for some Memorial Day flavor! We know Memorial Day is a time to commemorate the men and women of the U.S. military service, but it’s also a great time to spice up the weekend with some fun new recipes that your celebs love to eat! Plus, our mixologist, Somer Perez has created a new drink to help you celebrate! Maybe after a dip in the pool and a day out with family and friends you can try out our suggestions and let us know what you think!

Cocktail — Memorial Day SideKicker

INGREDIENTS:

2 oz. Silver Tequila

2 oz. POM Wonderful Juice

1 oz. Agave Nectar Syrup

1/2 oz. Lime Juice

1/2 oz. Triple Sex

Chili-Sugar Mix for Rim*

DIRECTIONS:

1.Combine all ingredients into a rocks glass filled with ice and rimmed with the mix.

2. Shake and strain into glass. Rim is the garnish, but you can add a lime wedge as well.

3. To mix the sweet and spicy rim, combine 4 tablespoons of raw can sugar with 2 teaspoons of red chili powder. Mix well.

APPETIZER:

Tomato and Watermelon Salad

Ingredients
nocoupons

• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
• 1 pint cherry tomatoes, stemmed, washed and dried
• 1 tablespoon chopped tarragon leaves
• 4 strawberries, hulled, washed and cut into very small pieces
• Maldon sea salt
• Freshly ground black pepper
• 1 to 2 teaspoons superfine (or granulated) sugar
• 6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

DIRECTIONS:

1. In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.

2. Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.

3. Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

Alternative Appetizer

German Potato Salad Recipe

INGREDIENTS:

• 2 pounds Yukon gold potatoes
• 1/2 pound thick-cut bacon
• 3/4 cup finely chopped onion
• 1/3 cup white vinegar
• 1/4 cup sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 2 tablespoons minced chives, for garnish

DIRECTIONS:

1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes.

2. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.

3. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.

4. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

Main Course

Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese- Yogurt Dipping Sauce

Ingredients
•    46 chicken wings
•    Vegetable oil
•    Salt and freshly ground pepper
•    Chipotle Hot Sauce, recipe follows
•    Blue Cheese-Yogurt Dip, recipe follows

Directions
1. Heat grill to high.

2. Toss wings in a few tablespoons of oil and season with salt and pepper.

3. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Chipotle Hot Sauce:
•    1 1/2 cups red wine vinegar
•    3 tablespoons Dijon mustard
•    2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
•    3 tablespoons honey
•    3 tablespoons vegetable oil
•    Salt and freshly ground pepper
•    1 stick unsalted butter, cut into pieces
•    2 tablespoons ancho chile powder

DIRECTIONS:

1. Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

2. Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste.

3. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip,

Blue Cheese-Yogurt Dip:
•    1 pint thick Greek yogurt
•    3/4 cup crumbled domestic blue cheese
•    2 tablespoons finely chopped red onion
•    3 tablespoons finely sliced scallions
•    Salt and freshly ground pepper

DIRECTIONS:

1. Combine all ingredients in a bowl and season with salt and pepper, to taste.

2. Cover and refrigerate for at least 30 minutes before serving.

DESSERT

Southern Hospitality:

1460 Second Avenue

NY, NY

Celebs who come here to get their sweet tooth fix: Chace Crawford, Olivia Munn and Bret Michaels

Bourbon-Flavored Pecan Pie

- Haleigh Castino, Catherine Doyle and Chloe Melas

Courtesy of Redbook

Wow, it sounds like Tricia Yearwood and Garth Brooks‘ lives really revolve around food! And one cheesy noodle dish in particular.

Tricia tells Redbook magazine, “[Garth] jokes how, when he first got divorced and moved to Oklahoma and had the girls every other day, the three of them ate a lot of boxed macaroni and cheese and chicken tenders.” But now, “He is really an experimental cook. He came up with this breakfast bowl, but it’s not really a recipe. It’s more like a bunch of really great things thrown into a bowl.”

But, she and her husband of nearly five years sure make a good pair! Tricia says, “I love cheese and I love cheese in everything. Macaroni and cheese is probably one of my favorite things in the world. I don’t care if it’s from a box or a school cafeteria.” OK! We get it!  But … that’s not all.

“In [Home Cooking With Tricia Yearwood], I’ve included a Crock-Pot recipe for mac and cheese that is one of the best things in the whole world. I can’t make it that often, because I will eat the entire thing. But my motto’s always been, Everything in moderation – including moderation.”

We guess everything … except for Macaroni & Cheese!

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